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Spelt Flour Buttermilk Pancakes with Caramelized Apples

January 13, 2013 - 10:41am

Song Of The Baker

Spelt Flour Buttermilk Pancakes with Caramelized Apples

After my shopping spree at a local grain mill yesterday, I was in the mood to experiment with some different flours. I had some left over buttermilk in the fridge from my Danish Rye bake so I decided to make my (ever popular in these parts) buttermilk pancakes but with organic spelt flour. I was a bit on the careful side and opted to still keep 1/2 cup AP flour in the recipe. These turned out so well that next time I might even eliminate the AP flour all together. As a note, the apple topping pairs VERY well with these so don't omit if you have a choice.

Instructions:Combine all ingredients and mix just until combined. Do not over mix, lumps are ok. Let sit in fridge to rest for at least 20 minutes. Before cooking, add up to ¼ milk to thin the batter, if needed. Note: This batter takes approx. 1 extra minute per side than AP flour pancakes. Check the insides by cutting into the middle to ensure batter is fully cooked.Makes approx. 6-7 pancakes.

Home made buttermilk: Add 2 Tbsp white vinegar or lemon juice to a measuring cup, then add enough milk to make 1 ½ cups total. Transfer to bowl and let sit at room temperature for 15 minutes, or until thickened.

Caramelized Apples:

Ingredients:

2 large apples2 tbsp brown sugar1 tbsp butterPinch salt

Instructions:

Peel and core apples. Half the apples then cut thin slices. Heat butter on high heat in a saute pan and add the apples, sugar and salt. Saute on high heat just to caramelize the sugar, about 3 - 5 minutes. Add a dash of cinnamon to taste. Take off the heat and let cool slightly.

Comments

The pancakes look delicious and the apples are a great accompaniment. We had whole wheat sourdough blueberry pancakes last week thanks to a friend who gave me a very easy recipe. It's a great way to use up sourdough 'discards'. I cannot bear to throw the stuff away.

Ever since I read 'One Man's Wilderness,' a story of Richard Proenneke, a man who packed up his small belongings and lived the rest of his life in remote Alaska. Built a cabin, tools, everything, out of wood and very little else. Almost every morning, he would make pancakes from a sourdough starter he kept. That was the first time I heard of sourdough starter and every time he made them, I wanted a plate full.

The spelt flour makes the pancakes more satisfying and filling. I doubt I will ever make al AP flour pancakes again. I also want to try the popular Buckwheat flour pancakes, and perhaps some other flours in the future.

These look delicious. When a recipe calls for AP flour I make my own by doing a mix of 60% hard ww and 40% soft ww. Makes a very nice dough so if you have some soft wheat from your shopping spree you might give it a try on your next batch :-)

The book is more of a journal he kept daily in the first year that he was there. At least I think it was just the first year. PBS always has it on as a special to order the DVDs. Some amazing footage he took but I can't remember if it showed him making sourdough pancakes.

I bought the spelt flour and apple today, so these will be for breakfast tomorrow. I also bought some dark rye flour and some wheat berries, as I couldn't find rye so I can make the Rugbrot recipe from breaducation that you posted. I have just started the liquid levain for this project and plan on a half kilo loaf for starters.

I will let you know how the pancakes turn out and perhaps post a photo. Your cakes look just great! I will also add some left over starter just for fun.

Oh yes, I almost had to make my Rugbrot with wheat berries as I could not find rye berries either. Luckily I found some. It will work just great with the wheat berries. You should get some Moose Knuckle "Beamer's Coffee" Stout from the Grizzly Paw Brewery while it's available this winter ;)

I would love to see the results of both your endeavours, pancakes and danish rye!

Pancakes are terriffic, like the spelt and apples, but you should try them out in SD too if you like SD. A great way to use up extra starter and we like them better because they are SD and nicely tangy. Just let them fement on the coutner ovenight. Same for English Muffins - we use kjknits SD recipe for them.

20% of the flour and same amount of the liquid and use that to make a single stage levain with 10-20 g of seed starter. If your starter doubles in 6 hours do this at 4 PM. Let the levain double then add the rest of the flour and liquid at 10 PM - hold the milk back. Let sit out overnight on the counter. Add the rest of the stuff in the morning and thin with the milk if neceessary and let sit for 45 minutes then pancake away.

Great recipe John, these made a tasty and hearty brekfast this morning. Perfect for a day on the slopes!

I usually make blueberry or raspberry or combo pancakes, so the apples are a nice change up. I didn't make quite enough carmelized apple, so I topped everything with maple syrup. YUMMMMM! Thanks for sharing.

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